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Food Technology Project
Isolation And Characterization Of Microorganisms From Stored Pap (Ogi)
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Process For Refining Vegetable Oil And Its Food Value
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The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies
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Production And Determination Of Functional Properties Of Planatain Flour
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The Effect Of Different Concentrations Of Citric Acid On The Physicochemical...
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Effect Of Storage Time On The Functional Properties Of Wheat/Bambka Groundnut...
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Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit
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